RU2041953C1 - Sugar - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: proposed sugar contains saccharose and sweetening agent (e. g. sodium saccharinate). Quantity of said sweetening agent is chosen according to ratio of sweetness of ingredients, said quantity being 0.05-0.5 weight parts per 100 weight parts of saccharose. Proposed sugar is low-caloric. EFFECT: improves quality of desired product. 10 cl, 1 tbl, 1 dwg

Description

 The invention relates to the food industry, namely to sugar, and may find application in the manufacture of food products, confectionery and drinks.

Known sugar containing ascorbic acid in an amount of 1-2 wt. to the mass of sucrose [1]
Its disadvantage is the lack of properties for the prevention of diseases of diabetes mellitus, atherosclerosis and obesity, since the total sweet taste of the resulting sugar is almost equal to the taste of regular sugar.

The closest technical solution to the proposed is sugar containing sucrose and sweetener in an amount of 0.5-2.0 wt. to sucrose [2]
This product is used directly as regular sugar and as a means of preventing diabetes mellitus, as well as preventing atherosclerosis and obesity.

 However, a disadvantage of the known product is the significant content of sweetening substance, which gives this sugar a specific taste, that is, it has significant qualitative (taste) differences from ordinary sugar, which does not satisfy consumers, and inhibits its use.

 The technical result achieved by the invention is to improve the taste (consumer) properties of sugar containing sweeteners and sucrose, while maintaining physiological value as a means of preventing a number of diseases.

 This is achieved by the fact that in the proposed product containing sucrose and sweetener, the amount of the latter is selected taking into account the change in the taste of the finished product depending on the ratio of the sweetness of the components S 1 + P, where 1 is the reference sweetness of sucrose and P is the sweetness provided by the sweetener, when this amount of sweetener is 0.05-0.5 parts by weight per 100 parts by weight of sucrose.

 As a sweetener, it is advisable to use sodium saccharinate, or sucralose, or aspirates, or their derivatives.

 Sugar is prepared as follows. 100 kg of granulated sugar is mechanically mixed for two hours with a sweetener, white powder, sodium saccharinate, having a K sweetness of 500, in an amount of 400 g, which corresponds to a ratio of 0.4 weight parts of sweetener to 100 weight parts of sucrose, with a sweetness ratio components S 3. The finished product is packaged.

 It was found that when the content of the sweetener in an amount exceeding the specified limit is more than 0.5 weight parts per 100 weight parts of sucrose, a specific taste arises in the resulting sugar, called the effect of the residual sweetness of the sweetener. When the sweetener content is less than the specified limit of 0.05 parts by weight per 100 parts by weight of sucrose, the consumption of sucrose increases and the physiological effect of preventing atherosclerosis, diabetic disease and obesity does not occur.

 It is the above ratio of components that provides the quality requirements that satisfy the consumer.

 The indicated limits of the ratio of sweetener to sucrose are established on the basis of studies of the organoleptic characteristics of these substances, taking into account the sweetness coefficient of the sweetener depending on its quantitative content, and are expressed in the degree to which the taste of sucrose with the sweetener differs from the reference taste of pure sucrose.

 These studies were carried out simultaneously by several tasters using a taste scale according to the following procedure: standard solutions of sucrose of a certain concentration were compared to taste with solutions of sucrose and sweetener of a given sweetness.

 Each of the tasters had to indicate on the taste scale the degree of difference in the taste of the test sample from the reference, then the test cycle was repeated using a different type of sweetener.

 The drawing shows graphical results of studies of changes in taste with increasing ratio of sweetness.

 The table shows the intervals of the content of sweeteners with different coefficients of sweetness.

 Analysis of the graph clearly shows that the smallest change in the taste of sugar containing a sweetener is in the range of the ratio of sweetness from 1: 1 to 3: 1, while the ratio of sweetener to sucrose is in the range of 0.05-0.5 weight parts of sweetener per 100 parts by weight of sucrose. In the case of an increase in this ratio, the taste of sugar changes noticeably, and with a decrease in the ratio, the ratio of sweetness decreases significantly; sugar practically contains one sucrose and at the same time the amount of its consumption immediately increases.

 As a sweetener, natural and artificial sweeteners can be used, for example: saccharides (monosaccharides, oligosaccharides, polysaccharides); saccharin (sodium saccharin); cyclomats; asparkum and its derivatives; derivatives of urea, tryptophan and benzene, and also a mixture of saccharin (sodium saccharinate) and baking soda (sodium bicarbonate); saccharin and tartaric acid; saccharin and 6'-trideoxyhalactose. It is possible to use other sweeteners that meet the requirements of the International FAO / WHO specification "Specification fovidenty and puriny of sweeting agents" or approved for use by the Ministry of Health of the Russian Federation, their mixtures, as well as sweeteners in solutions.

 With the indicated ratio of substances, it is possible to obtain various sugars or sugar products by introducing food additives from a number of biologically active substances, flavoring and coloring additives, preservatives, etc.

 As biologically active substances, you can use vitamins of water-soluble group B, C, P, H, providing the necessary physiological properties.

 In particular: thiamine B1; riboflavin B12; pyridoxine; cyanocabalomide B12; pteroipinoglutamic acid; ascorbigen C; paraminobenzoic acid.

 Moreover, compositions containing only sweeteners, sucrose and biologically active substances show the best results when used as a means for the prevention of diabetes, prevention of atherosclerosis and as a means of combating overweight and obesity.

 As an additional preservative, acetylsalicylic acid, sorbic acid, benzoic acid, its derivatives (sodium benzoate, salt of benzoic acid) and other preservatives can be used.

 As dyes, the following can be used: natural food dyes (bi-xin, carotene, Natyral E-141, E-101, E-162), synthetic (indigotine, azorubine, yellow synthetic) and others permitted by the Ministry of Health of the Russian Federation.

 As flavor additives can be used: citric acid, orange, raspberry, strawberry and other flavoring concentrates, including food additives of sweet taste xylitol, sorbitol, etc.

 PRI me R 1. 100 kg of granulated sugar is mechanically mixed for two hours with biologically active substances in the composition, weight. B2 0.001; B6 0.005; PP 0.025; P1 0.0001, in an amount of 31.4 g and a sweetener consisting of a mixture of sodium saccharinate salt and 6-trihydrocarbosaccharose, having a K sweetness of 400, in an amount of 500 g, which corresponds to a ratio of 0.5 weight parts of sweetener per 100 weight parts sucrose. The finished product is packaged in packages of 1 kg.

 The resulting product through the use of a combination of a group of vitamins B, P and H provides regulation of the functional state of the central nervous system, metabolism and tissue trophism (B2, PP, H), participates in the regulation of protein metabolism (B6), and regulates pigment metabolism in the skin and hair (H1).

 By increasing the sweetness by 3 times, the consumption of sucrose is reduced by 2 times, respectively, a high preventive effect of the diabetic disease, atherosclerosis and obesity is ensured. To taste, this sugar is practically no different from regular sugar.

 The product is used directly as sugar and for the manufacture of food products.

 PRI me R 2. 100 kg of sugar (sand or powdered) is mixed for 6 hours with a sweetener dihydrochalcone S-1000 in the form of fine powder in an amount of 50 g, which corresponds to a ratio of 0.05 parts by weight of the latter per 100 parts by weight sucrose. The resulting mixture has a sweetness level of 1.5: 1 for sucrose, is formed into cubes and is used directly as sugar, and is a prophylactic for a number of diseases.

 PRI me R 3. 100 kg of granulated sugar are dissolved to a content of 70% solids, after which it is added: 400 g of sodium saccharinate, which corresponds to a ratio of 0.4 weight parts of sweetener per 100 weight parts of sucrose; 20 kg of glucose (20 wt.), 500 g of natural dye Carotene (0.5 wt.). The finished mixture is granulated with a steam-air granulator, the obtained granules are used directly as regular granulated sugar, while they have a tonic effect, are indistinguishable in taste from ordinary sugar and are economically beneficial for production.

The above one of the many formulations of the proposed product shows that by increasing the sweetness while maintaining a taste that satisfies the consumer, the consumption of sucrose is significantly reduced and a wide range of applications is ensured. Moreover, by reducing the consumption of sucrose by 2-3 times, an economic effect of 30 to 50% is achieved
Thus, the use of the invention will allow introducing into the industry a large number of high-quality products, the manufacture of which is economically justified and aimed at improving human health.

Claims (10)

 1. SUGAR containing sucrose and sweetener, characterized in that the amount of the latter is selected taking into account the change in the taste of the finished product depending on the ratio of the sweetness of the components S 1 + P, where 1 is the reference sweetness of sucrose and P is the sweetness provided by the sweetener, while the amount of sweetener the substance is 0.05 to 0.5 parts by weight per 100 parts by weight of sucrose.  2. Sugar according to claim 1, characterized in that sodium saccharin or sucralose or aspartame or their derivatives are used as sweetening agents.  3. Sugar 1 and 2, characterized in that it contains biologically active substances.  4. Sugar under item 3, characterized in that vitamins are used as biologically active substances.  5. Sugar 1 and 2, characterized in that it contains an additional preservative.  6. Sugar according to claim 5, characterized in that acetylsalicylic acid or sorbic acid or benzoic acid or their derivatives are used as an additional preservative.  7. Sugar 1 and 2, characterized in that it contains food coloring.  8. Sugar according to claim 7, characterized in that the dyes use bioxin or caratin or indigotine or azorubin.  9. Sugar 1 and 2, characterized in that it contains nutritional supplements.  10. Sugar according to claim 9, characterized in that citric acid or fruit flavors are used as food additives.

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